Word of a legendary master sake brewer brought us to Akita Prefecture in the summer of 2018. "If you want to understand sake brewing," says 73-year-old Toichi Takahashi, "begin in the rice fields." He insists on using rice raised with the bare minimum of fertilizer. Once the sake brewing season begins in autumn, his total dedication to every detail is astounding. And he generously shares the essence of the techniques he's honed over half a century. Join us on a seven-month journey that reveals how truly delicious sake is born.